Two Michelin-starred chefs have unveiled their recipes to recreate KFC’s famous 11 Herb & Spice combo at home.
Tom Aikens, who runs Muse in Belgravia, central London, joined French Maître d’hôtel Fred Sirieix and fellow Michelin star chef Alex Bond, who leads Alchemilla in Nottingham, for the first episode of the new series Snackmasters, which will be broadcast tomorrow. Channel 4.
Throughout the series, hosted by Fred Siriex, the chefs try to create famous snacks using their own recipes, with previous episodes drawing attention to Burger King Whoppers and KitKats.
Two Michelin-starred chefs have unveiled their recipes to recreate KFC’s famous 11 Herb & Spice combo at home. Pictured is KFC’s chicken
But in the final episode, the chefs try to craft KFC’s famous secret spice blend, using their expert taste buds to decipher the spices.
Tom mixes thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and ground white pepper to coat his baked chicken, and also uses buttermilk and flour to make the marinade stick.
Meanwhile, Alex uses black pepper, white pepper, garlic powder, dried oregano, paprika, thyme, celery salt, mustard powder, ginger, onion powder, basil, and cayenne, which he mixed with cornstarch, flour, sugar, and salt.
Tom Aiken’s recipe for ‘KFC chicken’
- dried thyme leaves
- dried basil leaves
- dried oregano leaves
- ground white pepper
- Pieces of chicken of your choice
- Celery salt
- black pepper
- dried mustard
- Garlic salt
- ground ginger
These are all spices, you have to be very careful with the different amounts used as using too many spices like paprika, the dried spices, the casing will darken …
On Snackmasters I used a typical buttermilk and egg wash to dip the drumsticks and thighs first and then the flour sucker,
I now know that they dipped the chicken in a saltwater brine first and then in the dredge, a brine adds flavor and helps the flour to stick …
Fold the chicken pieces into the flour mixture on all sides and shake off the excess.
Heat the oil to 175c and fry in small portions for about 15 minutes …
Alex Bond’s ‘KFC chicken’ recipe
- Black pepper 4.5 g
- White pepper 7.5 g
- Garlic powder 20g
- Dried Oregano 1g
- Paprika 2g
- Flour 170g
- Cornstarch 20g
- Sugar 12g
- Dried thyme 1 g
- Celery salt 3g
- Mustard powder 10g
- Ginger 3g
- Onion powder 15 g
- Basil 1g
- Cayenne 5 g
- Salt 11g
- Pieces of chicken of your choice
1. Mix herbs, spices and flour
2. Cover the chicken on all sides under the flour mixture and shake off the excess.
After he died in 1980, Colonel Sanders 11 herb and spice recipes were locked up in a safe and to this day only distributed on a strict need to know basis.
Many chefs have tried to create their own version of the dish over the years, but KFC has closed down on the ingredients.
In 2016, The Chicago Tribune published a recipe found in a Colonel’s scrapbook discovered by his cousin.
Tom Aikens (left) who runs Muse in Belgravia, central London, joined French Maître d’hôtel Fred Sirieix and fellow Michelin star chef Alex Bond (right), who runs Alchemilla in Nottingham, for the first episode of the new series Snackmasters, which will be broadcast tomorrow on Channel 4.
The chefs tried out different recipes to crack their KFC chicken before settling on their favorite
Dan Fell’s KFC chicken replica recipe
- Five cups of flour
- Half a tablespoon of oregano & thyme
- A tablespoon of brown ginger
- Two tablespoons of garlic powder
- A tablespoon of mustard powder
- A tablespoon of celery salt
- A tablespoon of black pepper
- One-third of a tablespoon of sea salt
- Two tablespoons of white pepper
- Four tablespoons of paprika powder
Add the flour to the herbs and spices. Then use three parts flour for one part self-raising flour.
Season the chicken in a mix at room temperature.
Egg wash your chicken with protein and milk. Then season in the mix again.
Bake the chicken at 160 ° C to 165 ° C for five to six minutes before placing it in a preheated 80 ° C oven – then bake it one last 90 seconds before serving.
Joe Ledington, a cousin of the Colonel by marriage, said he’s “pretty sure it’s close to the original.”
The recipe included dried thyme leaves, dried basil leaves, dried oregano leaves, celery salt, ground black pepper, dried mustard, paprika, garlic salt, ground ginger and ground white pepper all purpose flour and salt.
Last year, a British man was considered a ‘modern day hero’ after 18 months perfecting KFC’s secret recipe.
Dan Fell, of Warwickshire, unveiled his version of the famous 11 herb and spice blend on Twitter following the fast food chain’s shutdown amid the COVID-19 lockdown.
The music composer claims that after more than a year of experimenting with different recipes to replicate the popular takeaway, he now has it ‘perfect’.
The recipe includes five cups of flour, four tablespoons of paprika, two tablespoons of white pepper and garlic powder, plus one tablespoon of ground ginger.
Then to the mixture also add a tablespoon of mustard powder, celery salt and black pepper, half a tablespoon of oregano and thyme, and a third tablespoon of sea salt.
The chicken lover explained that basil was the eleventh ingredient, but he often omits it because it doesn’t add much flavor to the overflowing recipe.
Add three parts of the mix to one part self-raising flour and give the chicken an egg wash before rolling it through the herbs and frying in a frying pan or hot oil at 160C to 165C.
Bake the chicken for five to six minutes before putting it in a preheated 80 ° C oven, then bake it for another 90 seconds before serving.
Meanwhile, last year Ernestina Agyei, 31, from London, revealed that she mixes flour and spices before frying in oil to make the delicious chicken treat at home – and even got a 9/10 rating from KFC itself.
Her recipe included 1 cup of flour, with a tablespoon of the following: – sea salt, thyme, oregano, garlic salt, ground ginger, black pepper, onion powder, limp ya mamma (this is a mix of black pepper, red pepper and garlic) and two tablespoons paprika powder.
A man is labeled a ‘modern day hero’ online after 18 months perfecting KFC’s secret recipe (pictured)
Is this the original KFC recipe?
A relative of KFC Colonel Harland Sanders believes the recipe is, safely tucked away in a family scrapbook for years.
The mixture of 11 herbs and spices is kept in a safe, the company says, and no one – except the company, of course – knows what it is.
In fact, Sanders came up with the idea of having two different companies participate in the recipe so that no company would ever have the whole thing.
Prep: 30 minutes
Soaking: 20-30 minutes
Cooking time: 15-18 minutes
Makes: 4 servings
2 cups of All-purpose Flour
2/3 tablespoon of salt
1/2 tablespoon of dried thyme leaves
1/2 tablespoon of dried basil leaves
1/3 tablespoon of dried oregano leaves
1 tablespoon of celery salt
1 tablespoon of ground black pepper
Rapeseed oil pressed through flakes
1 tablespoon of dried mustard
4 tablespoons of paprika powder
2 tablespoons of garlic salt
1 tablespoon of ground ginger
3 tablespoons of ground white pepper
1 cup of buttermilk
1 egg, beaten
1 chicken, cut into pieces, breast pieces cut in half for more even frying
1 In a bowl, mix the flour with all the herbs and spices; put aside.
In a separate bowl, mix the buttermilk and egg until combined. Soak the chicken in the buttermilk mixture at room temperature for 20-30 minutes.
3 Remove the chicken from the buttermilk and let the excess liquid drip off. Dip the chicken pieces in the herb-spice-flour mixture to cover all sides and shake off the excess. Let sit on a wire rack over a baking tray for 20 minutes.
Meanwhile, heat about three inches of the oil in a large Dutch oven (or similar heavy pan with high sides) over medium heat to 350 degrees. (Use a frying thermometer to check the temperature.) When the temperature is reached, reduce the heat to medium to keep it at 350. Bake 3 or 4 pieces at a time, taking care not to press the pan too close together. Bake until medium golden brown, turning once, 15-18 minutes. Place the chicken pieces on a baking tray covered with kitchen paper. Let the oil come up to temperature before adding more chicken. Repeat with the remaining chicken
- Snackmasters Series 3 will air tomorrow on Channel 4 at 9:20 PM